Effect of different combination of stabilisers on the physical properties of pink guava juice / Hanisah Hamzah

Separation is one of the major problems for fruit juices producers. Although this
separation is a normal occurrence in fruit juices but consumers associate it with low in
quality. The objective of this study is to find the best combination of stabilisers in
order to minimise the separation in pink guava juice produced. Three types of
stabiliser combination was tested, they are carboxymethyl cellulose with xanthan
gum, carboxymethyl cellulose with arabic gum and carboxymethylcellulose with
pectin and the ratio of 70:30 were used for all combinations. Physical analysis
including total soluble solid value, viscosity, colour, cloudiness and particle size
determination were carried out. Sensory evaluation was conducted for taste, aroma,
colour, mouthfeel and overall acceptability attributes. From the result obtained, the
physical analysis conducted showed that xanthan gum provides highest viscosity and
total soluble solid, and low in cloudiness. While for arabic gum, the result obtained
was almost similar to the control but with lowest particle size distribution which
indicated greater particle uniformity. While pectin gave highest particle size
distribution. Based on consumer acceptability, consumers cannot detect the presence
of stabiliser added, therefore all different combination of stabilisers studied in this
project can be used for stabilisation of pink guava juice.